Name: Char Siu
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M1DT3H15M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 3 pounds boneless skinless pork shoulder, excess fat removed and cut with the grain into long 1-inch-thick slices; 1/2 cup granulated sugar; 3 tablespoons Chinese rice cooking wine or dry sherry; 3 tablespoons hoisin sauce; 3 tablespoons light soy sauce; 2 tablespoons smooth peanut butter; 1 tablespoon plus 1 teaspoon Chinese fermented red bean curd sauce; 1 tablespoon peeled, grated ginger; 1 1/2 teaspoons Chinese five-spice powder; 1 teaspoon dark soy sauce; 2 pieces Chinese fermented red bean curd; 2 cloves garlic, finely chopped; Kosher salt and white pepper (pre-ground or freshly ground); 2 tablespoons honey; Nonstick cooking spray

Directions

Place the pork shoulder in a resealable plastic bag. Whisk together the sugar, cooking wine, hoisin sauce, light soy sauce, peanut butter, red bean curd sauce, ginger, five-spice powder, dark soy sauce, red bean curd, garlic, 1/2 teaspoon salt and 1/4 teaspoon white pepper in a medium bowl until combined. Strain 1/2 cup of the marinade into a bowl and stir in the honey. Cover the glaze and refrigerate.
Meanwhile, pour the remaining marinade into the bag with the pork and “massage” the meat until it’s completely coated. Seal the bag, pressing out as much of the air as possible, and refrigerate for 24 hours.
Remove the pork from the refrigerator and let it come to room temperature, about 1 hour.
When the pork is almost ready, preheat the oven to 300 degrees F with a rack in the center position. Line a rimmed baking sheet with 2 layers of aluminum foil and top with a wire rack. Generously spray the rack with nonstick cooking spray and set aside.
Lay the pork slices on the prepared baking sheet with at least 1 inch between each slice, then pour 1/3 cup cold water into the baking sheet. Bake, rotating halfway, until the thickest part of the pork registers 145 degrees F on a meat (or instant-read) thermometer, about 55 minutes.
Remove the pork from the oven and preheat the broiler on high until super hot.
Flip the pork slices over and broil until the surface is dry, about 7 minutes. Brush the top of the slices with about half of the refrigerated glaze. Broil until the glaze is caramelized and bubbling, about 9 minutes. Flip the pork slices over again and brush the top with the remaining glaze. Broil until the glaze is caramelized and bubbling, about 9 minutes. Let rest for about 10 minutes. Cut into pieces, as desired.

Cook’s Note

Char siu is often prepared with red food coloring. We left it out of this recipe, but you can add 1/4 teaspoon red food coloring to the marinade, if you like.

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